Apple-ginger jelly with cream yogurt

For 4 people
  • 8 sheet white gelatine
  • 1 St ück (e) (approx. 30 g) Ginger
  • 1/2 l clear apple juice
  • 100 ml white wine ( alternatively more apple juice)
  • 1 TL + 1 tbsp lemon juice
  • 1–2 stem (s) Mint
  • 1 medium-sized apple
  • 100 g whipped cream
  • 1 packet Vanillin sugar
  • 150 g Whole milk yogurt
25 minutes
very simple
1.
Soak gelatine in cold water. Peel the ginger and grate finely. Warm up with apple juice, wine and 1 teaspoon lemon juice. Remove the pot from the stove. Squeeze out the gelatine and dissolve it in the hot apple juice.
2.
Pour the jelly into four dessert glasses. Let cool down, chill for at least 2 hours.
3.
Wash the mint, shake dry, cut into fine strips. Wash the apple, quarter, core and dice. Mix with mint and 1 tbsp lemon juice.
4.
Whip the cream until stiff, pour in the vanilla sugar. Fold under the yogurt. Pour on the jelly and spread the apple cubes on top.
1 person approx.:
  • 230 kcal
  • 6 g protein
  • 10 g fat
  • 21 g carbohydrates

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